Extending More than One Week the Shelf Life of Fresh-Cut Lettuce Using Vinegar Enriched in Bioactive Compounds Encapsulated in α-Cyclodextrins.

ABSTRACT: Fresh-cut salads are highly appreciated by consumers due to their healthy and convenient nature. Fresh-cut (FC) lettuce is one of the best-selling FC products due to its freshness and low preparation time for salads. However, FC lettuce is very perishable and, in addition, has been recently associated with severe foodborne illness alerts. Alternative natural sanitizing treatments to conventional sodium hypochlorite are needed. The antimicrobial activity of vinegar has been well-known since ancient times. In addition, bioactive compounds from plant byproducts are widely recognized for their antioxidant properties. This work aimed to evaluate the use of a novel and encapsulated vinegar powder enriched with bioactive compounds from fruit byproducts with high antimicrobial and antioxidant prop

SUBMITTER: Martinez-Sanchez MLA 

PROVIDER: S-EPMC11475928 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature